Hey Ladies! I am excited to share with you some fun I had making Valentine sweets with my mom last Saturday! I realized that we had never baked anything for Valentine’s Day, and I wondered, why not? So I asked Mom if she’d like to do some baking, and she said yes! I found both recipes in the January/February issue of Martha Stewart Living-love that magazine!
First we started making the Sugar-Cookie Hearts. I remembered to bring my magazine, jar of peanut butter, and apron. What did I forget? My heart shaped cookie cutters, of course! Praise the Lord, Mom had some! She had medium sized hearts, so we added some spade, club, and diamond shaped cutters-card playing theme! She also had a large teapot shaped cutter, which I thought would be cute.
Time to add ingredients together!
What You Need:
2 cups unbleached all-purpose flour, plus more for dusting
1/2 teaspoon baking powder
1/2 teaspoon kosher salt (we used regular salt)
1 stick unsalted butter, room temperature
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract
What You Do:
- In a bowl, whisk together flour, baking powder, and salt.
Beat butter and sugar on medium-high speed until light and fluffy. Beat in egg and vanilla. Reduce speed to low and gradually add flour mixture; beat until combined.
Divide dough in half; flatten into disks. Wrap each half in plastic and freeze until firm, about 20 minutes.
Eddy decided it was picture time.
2. Preheat oven to 325 degrees. Line 2 rimmed baking sheets with parchment. Remove 1 disk of dough; let stand 5 to 10 minutes. Roll out 1/8 inch thick (I know our dough was a little bit thicker) between two sheets of floured parchment (we used wax paper), dusting with flour as needed. Cut shapes with 2 1/2 inch heart-shaped cookie cutters (or whatever size or shape you want). Using a spatula, transfer to prepared baking sheets (if dough gets too soft, refrigerate 10 minutes). Reroll scraps and cut more shapes. Repeat with remaining disk of dough.
Ready to bake!
3. Bake cookies, rotating sheets halfway through, until edges are golden brown, about 12 minutes. (If bubbles form, tap baking sheet firmly against oven rack a few times during baking.) Let cool completely on wire racks. Cookies can be stored in an airtight container up to 1 week.
Coloring the frosting.
Mom had an unused can of Cream Cheese frosting, so we used that instead of making the frosting recipe in the magazine. I divided it into 3 bowls and added 1 drop of red food coloring to the light pink bowl, and several drops of red food coloring to the hot pink bowl. I left the 3rd bowl white. Mom had a very small whisk that I used to mix in the food coloring; I also whisked the white frosting , which made it easy to spread.
Frosted and sprinkled!
Happy Valentine’s Day!
I hope you enjoyed Sweets for the Sweet! I will share the second Sweet we made that day in the next post! 🙂